Ingredients:

Chhana 500gm, Ghee (for fry), Elachi powder 2 tablespoon, Sugar 100gm, Pista paste, Raisins
Rose petals, Rose water 5 tablespoon

Step:

Knead or grind the chhana into a fine paste. In a pan, over a mild heat, fry together the chhana, sugar and elachi powder, stirring all the time. Remove the mixture from fire and add 2tbsp of rose water into it. While still warm, give them the shape of balls and put a rose petal and 1 teaspoon of pista paste in each. Leave these to set in a suitable, sized serving bowl. Decorate with chopped pistas, raisins and rose petals. Sprinkle with rose water.

Ingredients:

1/2 cup boiled and drained green peas, 1-teaspoon amchoor (mango powder), 1 tsp red chilli powder, 1/2 tsp garam masala powder
1 tablespoon chopped cashewnuts,

Salt to taste, 3 cups maida, 3 cups arhor dal (a variety of pulse), 1-tablespoon oil, 1 small bowl of cold water

Step:

Heat the oil, and for stuffing add arhor dal, cashewnuts, and powders and mix in salt to taste. Fry on a low flame for about 10 minutes. Set aside.
Prepare the cover for the samosa by combining the maida, oil and salt to taste. Add enough water and knead the dough. Divide the dough into round portions. Roll it into a not too thin perfect round. Now make 2 semi circles with the round. Take one-half circle. Now hold the semicircle in your hand. Fold the straight edge and seal it.
You should now have a small triangular maida pocket. Stuff it with the dal mixture and now water-seal the upper edge. Deep fry in oil till golden brown and serve with tomato ketchup.